I admit I’m not the biggest fan of raw noodle dishes. I know all too well that there are some flavors and comfort dishes that just cannot be recreated raw. Noodles are one of those things! Although I am a big fan of kelp noodles, I am still wary of the processing that goes into their production. Fresh veggie noodles are something that I can trust to be nutritious. But what about delicious?
Here we created a zucchini noodle dish that some might call mock fettuccine or some other pasta creation. We call it what it is: a salad. If you have a spiralizer (which I highly recommend) the ‘noodles’ will come out looking much more like noodles and less like shreds of zucchini. A mandoline slicer will do much the same thing. Alas, we did not have either for this shot and got what you see above. We used a grater and grated the zucchini lengthwise to get as long of shreds as possible. In my own stubborn mind I feel like ‘pasta’ should be eaten at least warm, so if I ever made a raw pasta dish I sometimes like to lightly warm it on the stove. Lightly. This means it shouldn’t be steaming and the sauce shouldn’t be bubbling. Otherwise you’ve cooked your enzymes and it’s no longer raw. This salad however, is delicious cold and is sure to hit the spot on a warm summer afternoon.
What you’ll need (serves 3-4):
For the salad:
- 3 medium zucchini squash
- 1 red bell pepper
- 2 carrots
- 1 big handful cilantro
For the sauce:
- 1 cup sesame seeds (or tahini)
- 3 tbsp miso
- 1 lemon (juiced)
- 1 clove garlic
- 1/4 cup filtered water (as needed) – don’t make it too runny
What to do:
- If you are using sesame seeds rather than miso (much cheaper) you’ll need to grind up the seeds into a powder first. A coffee grinder works well.
- Toss all your dressing ingredients into the blender and mix well. Add only enough water to make it thick and creamy.
- Slice your zucchini using your chosen utensil. You want long thing slices, spiralizer is best.
- Chop the pepper and grate the carrots.
- Mix everything in a large bowl before serving.
If you have all the right tools on hand, this can be a fairly quick and filling meal (not to mention packed with live nutrition). This dressing is super simple and almost universal, meaning it goes with most vegetables. So go wild with whatever is in your fridge or at the farmers market. We were inspired to try this salad by Sarma Melngailis, who’s books and recipes I highly recommend. She does gourmet raw cooking, so although her recipes are not necessarily the best starting point for a raw food beginner, many can be adjusted to create simpler but still delicious alternatives.